Gochujang-Lacquered Braised Chicken
Juicy chicken thighs braised in a glossy, sticky gochujang sauce with potatoes, onions, and glass noodles until every piece is coated in a sweet-spicy lacquer. The sauce reduces into a thick, clinging glaze that transforms simple chicken into something irresistibly bold and deeply satisfying.
Ingredients
- 2 lbs boneless, skinless chicken thighs, cut into large pieces
- 2 medium potatoes, peeled and cut into chunks
- 1 large onion, cut into thick wedges
- 2 medium carrots, cut into thick rounds
+ 13 more ingredients
Instructions
In a large bowl, whisk together the gochujang, gochugaru, soy sauce, sugar, honey, rice wine, garlic, ginger, and sesame oil to create a smooth braising sauce.
Add the chicken pieces to the sauce and toss to coat evenly. Let it marinate for 15 minutes while you prepare the vegetables.
Place the potatoes, carrots, and onion wedges in the bottom of a large, wide skillet or shallow pot. Arrange the sauced chicken pieces on top.
Pour 1 cup of water around the edges of the pan. Bring to a boil over high heat.
Reduce heat to medium, cover, and simmer for 25 minutes. Stir gently halfway through, scraping the bottom to prevent sticking.
Uncover the pan. Add the soaked and drained glass noodles, tucking them around the chicken and vegetables. Cook for another 8-10 minutes, stirring occasionally, until the noodles are translucent and the sauce has thickened into a glaze.
Check that the potatoes are fork-tender and the chicken is fully cooked. Toss in the green onion pieces and stir through.
Transfer to a serving platter or serve straight from the pan. Sprinkle with toasted sesame seeds and serve with steamed rice.
Nutrition Estimate
Per serving • Estimated by Blinner AI